lactic acid bacteria or LAB, an abbreviation of lactic acid producing bacteria, known by some winemakers simply as lactics, are some of the few bacteria that can survive in such an acidic solution as wine. They all produce lactic acid. Those of importance to winemaking can be subdivided into the three genera: Oenococcus (of which the best known species is Oenococcus oeni, formally called Leuconostoc oenos), Lactobacillus, and Pediococcus. They are the agents of malolactic conversion in wines, by which the harsh malic acid is effectively decomposed into the milder lactic acid. Lactobacillus and Pediococcus are also involved in the production of pickles, sauerkraut, and yoghurt.
